Black Bean and Mango Chicken Salad

I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos - and of course, to the black beans. Plus, this is a great way to get rid of leftover grilled or roasted chicken.

• Ready In: 14 mins
• Serves: 4

Ingredients

• 1⁄2 lb boneless skinless chicken breast, grilled and cut up
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (10 ounce) package frozen corn, thawed
• 1  cup  chopped ripe mango
• 1⁄2 cup green pepper, chopped
• 1⁄3 cup sweet onion, chopped
• 1⁄3 cup  chopped fresh cilantro or 1  tablespoon dried cilantro
• 1⁄4 cup lime juice or 1⁄2 cup  of wishbone rosemary lime  vinaigrette or 1⁄2 cup  marinade
• 1⁄3 cup  balsamic vinegar, tbsp
• 1  tablespoon honey
• 2  tablespoons  pineapple preserves or 2  tablespoons  mango  preserves or 2  tablespoons orange marmalade
• 1⁄4 cup extra virgin olive oil
• 1  teaspoon garlic powder
• 1⁄2 tablespoon soy sauce
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon  ground red pepper
• 8 (10 inch)  flour tortillas
•  nonstick cooking spray

Directions

1. For the salad;
2. Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
3. For the Tortilla crisps;
4. 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
5. 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.